Recipe for preserving blue in Korean. Quick recipes for cooking eggplant in Korean for the winter. Korean style eggplants for the winter without sterilization

Eggplants hold the record for the content of potassium salts, which makes them extremely useful for the prevention of cardiovascular diseases. There are many in them and folic acid, and magnesium and zinc. In addition to the benefits, they are also very tasty. Eggplants are equally good both fried and stewed. These vegetables acquire a special taste in the composition of spicy and hot snacks in Korean, which can be easily prepared for the winter.

How to choose the right eggplant for winter supplies

Not only the taste of the dish, but also its safety depends on the quality of vegetables intended for preparation for the winter. Therefore, you need to choose eggplants carefully.

Vegetables should not be soft or rotten. It is not worth purchasing such eggplants for pickling, even if you hope to remove spoiled areas and use the remaining pulp. Eggplant should be dense, heavy and hard to the touch.

The normal color of eggplants intended for canning is dark lilac

You should not buy vegetables without stalks for preparing snacks for the winter. Choose those eggplants that have green stems.

A selection of the best Korean eggplant recipes

The presented recipes are available for cooking even for novice cooks. Store the snack in a dark and cool place, and it is better to use it within one year.

With coriander and turmeric

Eggplants prepared according to this recipe are very popular with fans of savory snacks. Aromatic spices help unleash the full flavor potential of vegetables.

It is best to prepare all the components of the dish at once, so the process will take much less time.

Ingredients:

5 or 6 eggplants;
3 carrots;
2 or 3 red peppers;
3 onions;
half a hot pepper;
6 cloves of garlic.

For the marinade:

100 g of vegetable oil;
1 tsp coriander;
60 g nine percent vinegar;
2 tbsp. l. Sahara;
1 tsp black pepper;
1 tsp turmeric;
1 tbsp. l. salt.

So, you need to do the following:

Heat 1 tablespoon vegetable oil in a skillet and add turmeric, coriander and black pepper. Warm them up for one or two minutes without burning.
Warm oil will reveal all the taste and aroma of spices
Then transfer the spices to a small bowl and add salt, vinegar, granulated sugar and oil to them.
In warm oil, spices and other seasonings "make friends" with each other
Cut the eggplants into large cubes.
Be sure to leave the peel, otherwise, after heat treatment, the eggplants will turn into porridge.
Boil water (3 L) and add salt (1.5 tablespoons) to it.
You need to take the most common salt
Throw the eggplants into boiling water and boil them for 5-7 minutes. Then discard the "blue" ones in a colander.
Boiling the eggplants before rolling will strip the vegetables of their bitter taste.
Turn the peeled carrots into thin strips using a special grater.
Try to keep the carrot straws long
Cut the red pepper into strips.
It is not necessary to cut the pepper too thin, this will not give ready meal required texture
Chop the peeled onions into cubes.
Choose bulbs that are not overly large for appetizers, as they often have a watery taste.
Finely chop the garlic with a sharp knife.
Do not put the garlic through a press, this recipe requires chopping with a knife
Remove seeds from hot peppers and cut into thin strips.
When cutting hot peppers, be sure to use gloves or wash your hands immediately after handling them.
Combine prepared vegetables and warm marinade.
Shake the snack pan a little to mix all the ingredients.
Sterilize clean cans with hot steam.
Sterilizing cans should take at least ten minutes
Divide the vegetable snack into the jars.
Do not lay out the salad to the very top of the jar, leave a space of about 1 cm
Close the jars with lids and place them in a container with gauze or a thin towel at the bottom. Cover with hot water and sterilize the snack for 15 minutes.
When sterilizing, watch out for the bubbling water, it is better to reduce the fire to a minimum

With soy sauce and nutmeg

The soy sauce in this appetizer fits very organically into the company of familiar vegetables, emphasizing the sweetness of eggplant and the spice of seasonings.

Ingredients:

5-6 eggplants;
3-4 carrots;
4-5 onions;
6 cloves of garlic;
50 ml of table vinegar;
0.5 tsp nutmeg;
30 g soy sauce;
100 g of vegetable oil;
2 tbsp. l. Sahara;
1 tbsp. l salt;
0.5 tsp black pepper;
0.5 tsp chicken pepper;
0.5 tbsp. l. coriander.

The soy sauce for this dish must be naturally fermented. The taste and aroma of a vegetable snack depend on its quality.

Step by step recipe:

Cut the eggplants into thin washers.
Cutting into thin washers will allow the vegetables to soak better in the marinade.
Then fry the "blue" in vegetable oil (2 tbsp. L.).
Fry the eggplant until golden brown
Grate the carrots with a Korean grater.
The thinner the grated carrot, the more aesthetically pleasing the finished snack will look.
Chop the onions in half rings.
Do not cut the onion too thin so that it does not lose shape.
Peel the garlic and chop very finely with a knife.
Choose garlic for winter snack from fresh harvest
Grate the nutmeg on a fine grater.
Use freshly grated nutmeg, ground does not give the desired aroma
Pour any remaining oil into the skillet. Heat it up and sauté the onions, garlic and carrots. Transfer vegetables to a bowl and add spices, sugar and salt to them. Mix thoroughly.
Carrots and onions play a key role in this recipe: carrots give the snack a sweetness, and onions give a spicy taste and aroma.
Combine all vegetables in a large bowl and add soy sauce to them.
To prepare a snack according to this recipe, you will need three tablespoons of soy sauce (exactly 10 g is placed in one)
Sterilize glass jars.
Jars for winter supplies should be steamed for 10 or 15 minutes
Spread the finished snack over them, cover and place on the bottom of a large saucepan. Pour water into it and sterilize at a quiet boil for 15 minutes.
It is very convenient to use special tongs to pull out hot cans.

With tomatoes and mustard oil

This unusual recipe will appeal to lovers of savory dishes. Mustard oil has a delicate and very pleasant aroma and aftertaste, while tomato marinade soaks through the vegetables, giving them a balanced acidity and sweetness.

Components for the snack:

6 eggplants;
3 carrots;
5 onions;
7-8 tomatoes;
2 red peppers;
8 cloves of garlic;
1 tsp red pepper;
0.5 tsp black pepper;
40 g table vinegar;
100 g of mustard oil;
1.5 tbsp. l. salt;
1 tsp coriander powder;
2 tbsp. l. Sahara.

The mustard oil used in this recipe must be unrefined. Otherwise, the finished snack will lack a piquant aroma and rich color.

Step by step recipe:

Peel the tomatoes.
In order for the peel to be easily removed, the tomatoes need to be scalded with boiling water.
Grind them in a blender until puree.
It is very convenient to grind tomatoes in a blender with a bowl, in this case there is less pollution in the kitchen
Pour into a small saucepan and add salt, sugar and spices.
If you come across tomatoes with a small content of juice, then in no case dilute the puree with water, otherwise the taste of the marinade will be unexpressed
Pour mustard oil, vinegar into tomato puree and heat slightly over low heat.
Do not be afraid to use mustard oil in cooking, it does not have excessive pungency or bitterness at all
Cut the eggplant into slices.
Try not to cut the eggplants too small, otherwise the pieces will become too loose in the finished snack.
Boil the "blue ones" in salted boiling water for five minutes, and then put them in a colander and cool.
The stage of processing eggplants with boiling water will deprive them of their bitter taste.
Peel and grate the carrots into thin strips, cut the onion into half rings, Bell pepper thin slices, and chop the garlic with a press. Combine all vegetables in one large bowl.
Pour the tomato marinade over the vegetables and gently stir the Korean style eggplants with a wooden spatula. Divide the vegetable snack into processed jars, cover, and sterilize for ten minutes.
It is most convenient to roll an eggplant snack into small jars intended for one meal, so the supplies are not subject to long-term storage.

Video: Korean style eggplant with green peppers and red onions

I love eggplant winter spins. In most regions, in late summer and autumn, this vegetable is quite inexpensive, and home preservation with it turns out to be excellent both in taste and in appearance. My family especially loves Korean eggplant. Spicy, spicy, slightly sour from the marinade - liter jar"Little blue" flies off the table instantly. We have noticed for a long time that no matter how much eggplants you cook, they still run out by the New Year. This vegetable appetizer can be served as a salad, or as a side dish for meat or boiled potatoes. Rarely does a dish have such versatility. My mother-in-law adds spicy pickled eggplant to a meat stew or roast, and my friend uses it as a diet food, since one serving (100 g) of the snack contains only 82 calories.

With the recipe " Eggplant in Korean for the winter»You can experiment endlessly! Since its composition can be changed without prejudice to the taste of the final product. But this in no way applies to the process of preparing the marinade, because the safety of vegetables in winter period... They come out amazing! It is this kind of snack that is needed in winter, when there are so few fragrant fresh vegetables on the table! Eggplant preparation will be an appropriate addition to the main courses; and also it can be safely included in the holiday menu. In addition, it is certainly worth mentioning that this is a healthy dish that stores useful substances and vitamins. Plus to all the advantages - it is simply prepared and perfectly absorbed by the body (since it does not contain fats and has a minimum of calories)!

Traditionally, Korean salads are prepared from raw vegetables, that is, without subjecting them to prolonged heat treatment. But when it comes to eggplants, it comes to pre-cooking, baking or roasting. Thanks to these procedures, the bitterness inherent in these vegetables leaves them. And cooking, after which less oil is added to the dish, also lowers the number of calories in the finished snack. Prescription plugging Korean salads provides for the sterilization of glass containers. The vegetables themselves, to avoid digestion, are cut into half rings or strips. Important: after pretreatment, eggplants should in no case be raw, but remain moderately firm. The rest of the ingredients are put into the recipe "" at the discretion of the cook.

Recipe number 1

"Blue" are usually prepared in combination with other vegetable components: onions, carrots, peppers, etc. So in this recipe vegetables are combined for juiciness and enrichment of the taste of a winter snack. A jar of such a roll in the cold will be a great find! You will need to prepare the recipe " Eggplant in Korean for the winter»For 4 kg of blue the following products: 1 kg of onions, carrots and sweet peppers, 100 g of garlic, 1-2 tsp. hot ground pepper (optional), salt, 2 tbsp. vinegar essence 70%.

Eggplants selected for a snack are washed, peeled (if there is free time, otherwise it is allowed to leave the peel) and cut into thinner strips. Then they should be salted and left to let the juice for 60 minutes. During this time, the carrots are cleaned, washed and rubbed on a special grater with thin long threads or chopped into strips. Bell peppers are freed from seeds and stalks and cut into strips. The onion is peeled and cut into half rings. The garlic is chopped randomly. All prepared vegetables (without eggplant) are mixed, seasoned with hot ground pepper, vinegar essence and left to marinate for 5 hours. Hot peppers can be excluded from the recipe if there is no special love for eating spicy and pungent dishes.

In the meantime, the eggplants are filtered from the excess own juice, which "takes away" from them the natural bitterness that is not needed in the snack. After that, they are fried in a small amount of vegetable oil, and while still warm, they are combined with the rest of the pickled components. The mass is gently stirred and laid out in dry sterilized jars. You don't need to roll up the container yet, but just cover it with lids and place the workpiece and sterilize it for 15-25 minutes in boiling water. Immediately after that, the jars with Korean are rolled up and covered with a blanket until they cool completely.

Eggplant in Korean for the winter. Recipe

Ingredients for the following preparation method " Eggplant in Korean for the winter. Recipe"Such: 2 kg of blue, 1 medium head of garlic, 0.5 kg of sweet red pepper and carrots, 250 g onions, 150 ml of sunflower oil, 100 ml of 9% vinegar, 2 tbsp. sugar, 2 tsp. salt, 1 tsp. ground black pepper. The output of the workpiece from the specified number of products is approximately 8 half-liter cans or 4 liter cans.

All vegetables are washed and peeled if necessary. Seeds are selected from bell peppers and cut into strips. Onions are cut into rings, which are additionally divided in two. The carrots are grated on a fine grater. The main ingredients - eggplants - are cut into 2 * 2 cm cubes, dipped in a colander in boiling salted water and boiled in it for up to 10 minutes, not exceeding this time due to the possibility of boiling the "slicing". Then the pieces are removed from the water and placed in a sieve to drain the liquid. The garlic is finely chopped or pressed through a garlic press. Prepared food is poured together in an enamel pan and gently mixed.

Next, the marinade filling is prepared. For her, sunflower oil is combined with vinegar, salt, sugar and ground pepper. The marinade is drained to the prepared "vegetable platter", it is stirred and placed on the stove to boil. The mass is not boiled, but only brought to a boil. After that, the pan is covered with a lid, and the workpiece is stewed for about 10 minutes, stirring it with a spoon. At individual discretion, you can add a little bit of water. The finished ones are laid out in jars and tightly screwed with boiled metal lids. For a long shelf life, the salad must be sterilized for 30 minutes, and only then rolled up and left to cool.

Recipe number 3

The third method recommends making the winter blue ones sharp. To prepare such a spicy appetizer, called, you need to take 1 kg of onion, 150-200 g of garlic, 1.5 kg of carrots, 2 kg of sweet bell pepper, 2-3 pods of hot peppers for 4.5-5 kg of "blue" ones, vinegar , salt and sunflower oil. And also on delicious eggplant in Korean for the winter you will need coriander, parsley, basil and Korean-style carrot seasoning.

Eggplants for the acute method are washed under cold water, cut into strips, and the prepared pieces are laid out in a volumetric bowl or other container, where salt is poured to taste, and the mass is thoroughly mixed. After that, it should be infused for one hour. The sweet pepper is washed, cleaned of seeds and tails, and is also cut into thin strips. Do the same with hot pepper, except that the pieces should be very small. The carrots are peeled, washed out and rubbed on a sufficiently coarse grater. Peeled garlic and onions are chopped in a convenient way; but it is advisable to cut the onion in half rings.

Now all prepared vegetables are transferred to a deep bowl, except for eggplants. After stirring, a couple of tablespoons are poured into them. sunflower oil, again the mass is stirred and left to marinate for 4-5 hours. About 100 ml of oil is poured into a frying pan and heated. Eggplants are poured into a colander and rinsed in cold water, rinsing off salt and juice. Then they need to be squeezed out very carefully. After the "blue" is fried in hot oil until golden brown, cooled to room temperature and mixed with the rest of the vegetables. Salt is added to them to taste.

Next, sterilized glass jars are filled with the vegetable mixture. The marinade formed during infusion is also poured into the container. The workpiece is sterilized for about 25-30 minutes in boiling water, and rolled up. Before cooling, the jars are turned upside down.

Recipe number 4

For another delicious recipe "Korean style eggplants for the winter" you need to prepare: 1 kg eggplant, 4 medium carrots, 3 large sweet peppers, 1 head of garlic, 3 onions, 20 g of ground coriander, 250 ml of vegetable oil, 1 tbsp. sugar,? tbsp salt, 180 ml of 6% table vinegar, 15 g of ground black pepper.

The first in a particular case is the carrot. It should be peeled, grated or cut into strips. Then the carrots are poured with boiling water so that the water completely covers it, covered with a lid and left alone until it cools completely. After draining the water, the carrots are squeezed out and transferred to a large bowl. Peeled onions and peppers are crumbled into small cubes and added to the carrots. Eggplants are washed, cut lengthwise and then chopped in half rings. "Blue" is boiled in salted water for 2-3 minutes, lean back in a colander, cool down, wring out a little and combine with other vegetable components of the dish.

In a separate container, chopped garlic is mixed with salt, sugar, spices, vegetable oil and vinegar. The marinade is laid out with vegetables, and they are mixed. Next, spicy eggplant salad is placed in jars, which are covered with lids and placed in a bowl with hot water to sterilize for 25 minutes (the time is indicated approximately for a container with a volume of one liter). After that, the workpiece is removed and twisted. It should be kept wrapped up for a day. Eggplants are stored in an oriental recipe even at room temperature. And they are served on the table with buckwheat with cutlets, pork rolls, French fries - any option turns out to be tasty and satisfying.

Recipe number 5

A rather unusual type of eggplant snack, which is marinated with dried mint and walnuts, suggests the presence of such products: 3 kg of "blue", 200 g of garlic, 2 liters of water, 200 g of walnuts, 80 g of sugar and salt, 10 tbsp. ... vegetable oil, 1 tsp. dried mint, 15 black peppercorns, 3 tbsp. essence of vinegar 70%.

And before, how to cook korean eggplant for the winter, you should tackle the vegetable components. To do this, the eggplants themselves are washed, the stalks are cut off from them and cut lengthwise into long narrow strips. Then they are folded into a saucepan, filled with salted water (1 liter of water - 1 tablespoon of salt) and they are given the opportunity to insist for about half an hour. Then they are thrown into a colander and rinsed under running cool water. This manipulation removes the characteristic bitterness from vegetables. The next step is to remove the skins from the eggplant strips, and fry the pulp in vegetable oil.

Walnuts with garlic are passed in a meat grinder, and dried mint is added to them. The mass is mixed and folded into the eggplants, after which it would be good to stir them, but very carefully. The resulting dish is folded in sterilized jars, adding 2 tablespoons to each. butter, 5 black peppercorns and 1 incomplete tbsp. vinegar essence. The marinade is prepared next. It is unusually simple. The water is brought to a boil, and 80 g of salt and sugar are dissolved in it. After boiling the marinade for 5 minutes, eggplant is poured into it and put on sterilization for 40 minutes. At the end, they are clogged.

By the way, eggplants can be pickled in spices and whole, which is extremely simple. Later they make salads and add them to various dishes. For pickling, select exclusively best vegetables, strong, regular shape and with a small testis. For pouring 5 liters of water, 15 tbsp is taken. 9% vinegar, 1 cup salt, 10 black allspice peas and 7-8 bay leaves. The "blue" ones are washed thoroughly, the tails are cut off from them, and after that the fruits are pricked with a fork in several places. Next, the brine is cooked (1.5 kg of salt per 10 liters of water), and vegetables are placed in it (directly into the boiling one), where they are boiled for 5 minutes. For the marinade, the water is boiled, salted according to the recipe, boiled for 3 minutes, and you can pour vinegar into it. Spices are placed in prepared jars, on top of them are hot eggplants. And the container is filled with boiling marinade filling. Now the workpiece must be rolled up and removed before winter.

There is also the "" method. It is prepared in the same way (for example, you can choose any of the above), but fresh tomatoes are put into the marinade: blanched, peeled and "turned" into mashed potatoes. Tomato makes recipes more interesting and richer. And how delicious they look! Still cooking eggplant in Korean for the winter quickly... But these are the so-called raw recipes which are left unrolled and kept in the refrigerator. And, of course, do not forget about the greens: they will not be superfluous! Spicy herbs in their full variety can radically transform a recipe. But you can't go overboard with her either; otherwise, the taste of the dish itself will be clogged.

There are different ways to prepare Korean-style eggplants for the winter, but the difference is not so much in the proportions as in the way the eggplants are processed. In one embodiment, they are fried in oil, and in the other, they are boiled in salted water. The result is so different that you can't tell right away that the salad is made from the same vegetables! I don't even know which one is better, for me in any form, eggplant in Korean is the most delicious recipe for the winter, I love them very much! Therefore, I decided to offer you two recipes so that you can compare and choose, or maybe you can do both at once.

Cooking eggplant in Korean without roasting can be called a dietary version of this appetizer, if, of course, such a comparison is appropriate. The pungency is regulated by the addition of garlic and hot pepper - if you want it sharper, put more than indicated in the recipe. The preparation of eggplants will be as follows: they need to be chopped and blanched in well-salted water until soft. And no roasting, in the finished snack they will remain fleshy, juicy, very tender.

Korean eggplant recipe for the winter

Ingredients:

Eggplant - 500 gr;
carrots - 120 gr;
bulgarian pepper - 130 gr;
onions - 120 gr;
hot peppers - 0.5 pcs;
garlic - 1 large head;
sunflower oil - 3 tbsp. l.
salt - 1 tsp + 1 tbsp. l. for removing bitterness from eggplant;
coriander beans - 1 tbsp l;
black peppercorns - 1 tsp;
ground red pepper - 0.5 tsp;
vinegar 9% - 2 tbsp. l.
sugar - 1.5 tbsp. l.

How to cook Korean eggplant for the winter

Cut the eggplant in half, then into slices about 2 cm thick, and cut these slices into 4-5 strips. Cut very thinly, I do not advise "noodles", the pulp can boil.

We boil the water, salt it cool, so that it tastes salty, but not bitter. Dip eggplant cubes into boiling water. With a low boil, cook for three minutes, until the color of the pulp turns greenish-olive.

We drain the water, put the boiled slices in a colander, leave to drain. No need to squeeze or stir.

Cutting the rest of the vegetables, with the exception of carrots, is done by hand, with a sharp knife. We cut the onion with feathers along the height of the onion or the usual half rings. To chop the carrots, use a Korean grater or cut it with a knife, if nothing else is available.

Cut the sweet pepper into quarters, cut into strips. Chop the garlic as small as possible or push through the garlic. Hot peppers are best handled with culinary gloves or try not to touch the seeds and white partitions with your hands. Having freed the pod from the seeds, cut the pulp into small pieces.

Cooking a fragrant Korean style eggplant marinade filling. We send the peas of pepper and coriander to the mortar, grind. Mix with red ground pepper, fill with sunflower oil and add garlic with hot pepper, salt and sugar. Pour in vinegar. Stir to dissolve sugar and salt crystals faster.

Place the vegetables and boiled eggplants in a deep bowl, and pour the prepared marinade there.

Mix with a spoon or spatula (if a large portion, then with your hands), distribute the spices evenly. Cover with a lid, leave to marinate for 4-5 hours or put in the refrigerator overnight.

In a few hours, the Korean style eggplant salad will be saturated with marinade, and you can say it will be ready. In any case, it is imperative to try - all of a sudden, some components in the marinade are not enough for your taste, it is not too late to add. We take a small volume of jars for laying out Korean-style pickled eggplants, 0.5 liters each. Wash with soda, sterilize, boil the lids. Divide the salad into prepared containers, stacking tightly and pouring marinade over.

Place a towel or thick cloth in several layers in a deep saucepan. We put jars on it, cover them with lids, but do not tighten them. We pour in so much water that it reaches 2/3 of the height of the can, almost to the "shoulders". From the beginning of water boiling, we sterilize for 20-25 minutes.

We take out the jars one by one and immediately tighten the lids. We wrap it in newspapers, hide it in a blanket or wrap it with a blanket.

We put Korean-style eggplants for storage in the pantry or in lockers for the winter. I think that you can try it in a few days, although while there are fresh vegetables, it is better to make a small portion, and let the rolls wait for their time.

. . .

Korean eggplant, the most delicious recipe for the winter

In the second option, you do not need to boil anything, but in order to remove the bitterness, preliminary preparation of the eggplants is also necessary. First, salt them, leave to give juice for half an hour. Then we rinse from the bitterness and pour boiling water for a short time to soften and finally get rid of the bitterness. Although there are now many modern varieties with a mild taste, who knows, suddenly one gets caught in the wrong variety and ruins everything? Therefore, it is better to play it safe.

Korean-style eggplant preparation

Ingredients:

Eggplant - 400 g;
sweet pepper red - 200 g;
carrots - 150 g;
onions - 150 g;
hot peppers - 5-6 rings (without seeds);
garlic - 3-4 cloves;
sugar - 1 tbsp. l;
salt - 1 tsp + 1 tbsp. l. to remove bitterness;
sunflower oil - 4 tbsp. l;
vinegar 9% - 40 ml (or 2 tbsp. l).

Delicious Korean eggplant for the winter, recipe with step by step photos

For this recipe, we cut the eggplants into strips of 1.5-2 cm thick, so that they fry faster and gain less oil.

Pour into a bowl, salt with coarse table salt. Stir, let stand for 20-30 minutes. Drain the released bitter juice, rinse the straw under cold water.

Return to the bowl, pour in boiling water, covering the eggplant completely. In order not to float, put a plate on top or press down with a slotted spoon. We stand for 15 minutes.

We drain the cooled water, rinse it from the remnants of bitterness. The eggplants are now ready to roast.

Heat the oil in a frying pan, pour in the straws, fry until soft for 10 minutes over low heat.

Cut the onion with thin feathers, grate the carrots on a Korean grater, cut the fleshy pepper into cubes.

We add carrots to soft eggplants, but we will not fry them, but only warm them up. Five minutes is enough, during which time the carrots will become softer.

Pour onions and bell peppers into a bowl. Add spices, salt, sugar, pieces of hot pepper and garlic pressed through a press.

We shift the fried eggplants with carrots to vegetables with spices, pour the oil from the pan into it too. Add vinegar, mix.

We cover the dishes, leave them to marinate at room temperature for 5-6 hours, so that the vegetables absorb the marinade with spices and we get the fragrant, most delicious Korean-style eggplants for the winter.

We spread the vegetable mixture into jars with a capacity of 0.5 liters. We prepare them in the same way as in the first version - wash them, sterilize them, boil the lids.

Sterilize in a saucepan, on the bottom of which we put a towel so that the jar does not burst when heated. Pour water over the "shoulders" of the cans, cover the salad with lids, from the beginning of boiling, sterilize for 20 minutes at a low boil of the liquid.

Roll up, turn over, leave to cool under the blanket.

For storage, we rearrange delicious Korean-style eggplants in the pantry or take them out to a cool basement, lower them into the underground, cellar. I hope you enjoy the aromatic, spicy Korean style eggplant, the most delicious recipe for the winter will remain on your favorite snacks list for a long time. Successful preparations for the winter!

Many people love the so-called Korean-style dishes. Usually, this name implies recipes for salads or main courses, in which hot spices and marinades are used. The stores even have departments selling ready-made salads in Korean. Many housewives prefer to buy them in specialized places, because they believe that at home they will not be able to achieve the same unique taste. But the most persistent of them still decide to cook salads in Korean, using a wide variety of recipes for this.

Recipe "Blue in Korean for the winter"

According to this recipe, eggplants are marinated with the following vegetable ingredients: carrots, peppers, onions... The recipe for "Korean style eggplant" (with photo) includes the following ingredients:

four kilograms of ripe eggplants;
one kilogram of onions;
one kilogram of carrots;
bell pepper - 1 kilogram;
one hundred grams of garlic;
one and a half teaspoons of hot ground pepper;
salt - a couple of tablespoons;
vinegar essence 70% - 30 milliliters.

Ripe eggplants must be thoroughly washed, if you wish, they can be peeled, which does not affect the quality of the final product, and finely chopped. Sprinkle with salt and set aside for about one hour. After that, attention turns to carrots: peel, wash and grate with a grater for making salads in Korean. If there is no special grater, slicing carrots into thin strips is allowed.

Peel the bell peppers and cut them into oblong pieces. Peel the bulbs, form thin half rings from them. Garlic can be finely chopped with a knife or squeezed through a garlic press. Mix sweet peppers, carrots, onions and garlic, sprinkle with hot peppers, add vinegar essence and marinate for five hours.

Fold the eggplants in a colander to drain the resulting juice. After that, transfer them to a preheated stewpan with vegetable oil and bring to readiness. Ready eggplants, without cooling, add to pickled vegetables... Mix the resulting vegetable mass thoroughly and pack it into a prepared container, roll up and leave on the table until completely cooled.

Recipe "Korean style eggplant for the winter"

This recipe salad includes:

eggplant - two kilograms;
garlic - one medium-sized head;
sweet pepper - half a kilogram;
carrot - half a kilogram;
onions - a quarter of a kilogram;
sunflower oil - ten tablespoons;
granulated sugar - two tablespoons;
table salt - two tablespoons;
ground black pepper - one teaspoon.

Rinse the vegetables well with water, peel the carrots, and peel the onions and garlic. Peel the bell pepper from the insides, chop finely. Cut the onions into half rings. Grate the carrots with strips on a special grater, and chop the garlic with a garlic press. The main component of the salad - eggplants - cut into equal pieces 2x2 centimeters in size, and boil in boiling salted water for ten minutes, avoiding boiling. After the end of cooking, discard the eggplants in a colander so that the excess liquid glass. Put all the ingredients in an enamel bowl and mix well.

Prepare the marinade: mix vegetable oil with vinegar, add salt, sugar and black pepper. Pour the vegetable mass with the prepared marinade and put the dishes on the stove, let it boil. Then the fire must be reduced and the platter is simmering for ten minutes, stirring constantly to prevent burning. If necessary, you can pour a little water on it. In order to save the finished workpiece for the winter, it must be put in a glass container, closed with lids and sterilized for thirty minutes. Then roll up the cans and leave to cool. Store in a cool place. From this amount of ingredients, four liters of prepared salad.

Recipe "Very Spicy Korean Eggplant"

For this recipe, Korean eggplant are very sharp... To prepare them you will need:

five kilograms of ripe eggplants;
two kilograms of sweet pepper;
one and a half kilograms of carrots;
one kilogram of onions;
two hundred grams of garlic;
three chili peppers;
vinegar 9% - ten tablespoons;
salt - a couple of tablespoons;
vegetable oil - ten tablespoons;
coriander seeds - fifteen grams;
parsley greens;
basil greens;
seasoning for carrots in Korean.

Wash the eggplants with cold water, chop finely, put in a large saucepan, sprinkle with salt. Leave to infuse for one hour. Free the washed bell pepper from seeds and stalks, cut into strips. Bring hot peppers to a similar state as bell peppers. Turn the carrots into strips using a special grater. Chop the garlic and onion into small cubes.

Put all the chopped vegetables in a deep saucepan, while no eggplants. To prepare the marinade, mix coriander seeds, parsley and basil, seasoning with vinegar and two tablespoons of vegetable oil. Rinse the eggplants under running water and fry in a hot pan with 100 ml of sunflower oil until tender. Cool them and mix with the main vegetable mass, salt to taste.

Put the finished product in sterilized jars, after which boil in water for half an hour, and then roll up... Turn the jars over and leave to cool.

Korean style pickled eggplant recipe

This is very unusual appetizer recipe in Korean. To prepare it you will need:

Eggplant - two kilos;
Carrots - three hundred grams;
Bulgarian pepper - half a kilo;
Luka - three hundred grams;
Parsley greens - half a bunch;
Garlic - seven cloves.

For the marinade you need:

fifteen milliliters of boiled water;
sixty grams of sugar;
salt - one teaspoon;
ground black pepper - one teaspoon;
ground coriander - one teaspoon;
chili pepper - one teaspoon;
9% vinegar - one hundred and fifty milliliters;
two hundred and fifty milliliters of vegetable oil.

Cut the eggplants lengthwise and boil for ten minutes in two and a half liters of boiling salted water. Grate the peeled carrots with straws using a special grater. Modify the bulbs into thin half rings, and pepper into thin strips, having previously cleared of seeds.

At the end of cooking, cut the eggplants into 2x2 cm pieces. Mix all the ingredients for the marinade, and only at the end add pepper, coriander and oil. Coriander can be substituted for Korean-style carrot seasoning. Put all the prepared vegetables in a large vat, add finely chopped garlic and parsley, pour the marinade over everything. After that, cover the pot with the contents with food wrap and leave in the room for three days.

The salad will be ready in three days. and it can be packaged in jars on "shoulders", sterilized for half an hour and twisted for the winter.

Korean style spicy eggplant

An original vegetable appetizer, in which eggplants need to be marinated in a very tasty marinade, includes the following components:

three kilograms of ripe eggplants;
faceted glass of garlic;
granulated sugar - eighty grams;
table salt - eighty grams;
eight glasses of water;
ten tablespoons of vegetable oil;
a glass of peeled walnuts;
a teaspoon of dried mint;
black pepper in a pot - fifteen pieces;
vinegar essence 70% - three tablespoons.

In order to remove the bitterness from eggplants, they must first be washed, cut into oblong pieces, filled with a liter of saline solution (when preparing it, use one tablespoon of salt and one liter of water) and leave for about half an hour. After that, rinse the eggplants. cold water... Prepared eggplants are fried in a saucepan with vegetable oil.

Next step - preparation of nut butter: walnuts and chop the garlic with a blender or meat grinder, and mix with dried mint. Mix the finished nut butter with the eggplant. Put this mass in prepared sterilized jars, put five peppercorns in each, pour thirty milliliters of oil and one incomplete tablespoon of vinegar essence. And the last to pour the marinade into the jars: for its preparation, boil water and add eighty grams of sugar and salt each, boil for five minutes. Eggplant jars sterilize for thirty-five minutes and then seal the lids.

Korean eggplant for the winter is one of the favorite recipes of housewives. It is not difficult to cook them, there are no special difficulties with the recipe, but the result is very pleasing in cold weather. This vegetable is very versatile, in the Korean version it goes well with rice or barley.

How to cook Korean style eggplant?

The main dishes of eggplant in Korean are salads, which are served at home for breakfast, lunch and dinner, vegetables can be either fresh or fermented, the latter are called kimchi. And pickled vegetables are cooked more often and recipes are also found in European cuisine. There are no special tricks, the amount and types of spices can be changed to suit your taste. Korean eggplants for the winter have their own cooking tricks:

Vegetables should be cut so that a piece of skin remains.
Sprinkle the eggplants with salt, leave for 2-3 hours, squeeze.
Cut as thin as possible so that each piece is saturated with a spicy marinade as much as possible.
Take young eggplants with soft skin and small seeds.

The recipe itself fast food- Korean style eggplants without sterilization for the winter. This way, more nutrients are preserved, which this vegetable is rich in, the warming effect of the dish is known for colds, eggplant does not allow the development of hyperacidity, promotes the digestion of heavy food.

Ingredients:

eggplant - 500 g;
onions - 2 pcs.;
carrots - 2 pcs.;
soy sauce - 5 tbsp l .;
ground black pepper - 0.5 tsp;
ground red pepper - 0.5 tsp;
greens - 1 bunch;
cilantro - 1 bunch;
vegetable oil - 4 tbsp. l.

Preparation

Chop carrots and onions, fry.
Squeeze the eggplants, fry.
Add spices, herbs, sauce.
Insist 15 minutes.
Add garlic and cilantro.
Put the eggplants in Korean without sterilization in jars, roll up.

If you want to diversify snacks and surprise guests in winter, you should cook dried eggplant in Korean. It is better to wither them yourself. Cut into strips, put on a baking sheet, cover with gauze and leave in a place protected from the sun for 5 days. Turn them over from time to time.

Ingredients:

eggplant - 300 g;
green onions - 1 bunch;
toasted sesame seeds - 1 tbsp l .;
soy sauce - 1 tbsp l .;
rice vinegar - 1 tbsp l .;
oil - 1 tbsp. l .;
sugar - 1 tsp;
salt - 0.5 tsp;
ground red pepper - 0.5 tsp.

Preparation

Boil dried eggplants for a couple of minutes.
Let it drain, add onion, sesame seeds.
Mix the sauce with oil, vinegar, sugar and spices.
Pour vegetables.
Arrange in jars, pasteurize for 20 minutes, roll up.

Popular with housewives and Korean eggplant salad for the winter. It is recommended to cut vegetables, taking into account the application, for salads it is better to cubes, and straws are good for a side dish. It is advisable to soak the blue ones for an hour, or better - overnight, but 20 minutes is a minimum. Otherwise, the preparation will be bitter and tasteless.

Ingredients:

eggplant - 1 kg;
carrots - 200 g;
onions - 300 g;
garlic - 3 cloves;
hot pepper - 1 pc.;
sugar - 4 tbsp. l .;
salt - 1.5 tbsp. l .;
seasoning for carrots in Korean - 1 tsp;
ground coriander - 1 tsp;
vinegar - 50 ml.

Preparation

Mix onions, carrots and peppers.
Fry the pressed eggplants.
Add frying, hot pepper, spices, vinegar.
Set aside the Korean style eggplants with vegetables for 5 hours.
Arrange in jars, pasteurize for 25 minutes, roll up.

One more interesting recipe- heh from eggplant in Korean for the winter. The dish literally translates as "stew", other vegetables and hot spices are added to the eggplants. You need to cut into thick plates, 1 cm, which are more convenient then chop into strips. The workpiece must be insisted for an hour before rolling into the jars.

Ingredients:

eggplant - 2 kg;
onions - 0.5 kg;
carrots - 0.5 kg;
Bulgarian pepper - 0.5 kg;
chili pepper - 0.5 pcs.;
oil - 100 ml;
vinegar - 100 ml;
sugar - 7 tbsp. l .;
salt - 1 tbsp. l .;
seasoning for Korean carrots - 1 tbsp. l .;
ground black pepper - 10 g;
ground red pepper - 10 g.

Preparation

Grate carrots, pour boiling water for 10 minutes, squeeze.
Season pepper and onion with spices, sugar, oil, vinegar.
Squeeze the eggplants, bake for 15 minutes.
Mix vegetables, leave for an hour.
Organize into banks.
Pasteurize eggplants in Korean for the winter for 25 minutes, roll up.

An original snack for the winter - fried eggplant in Korean. For a milder taste, it is recommended to take apple or rice vinegar, you can add other vegetables. Vegetable oil, sesame oil, olive oil is suitable, each option will give the dish a new taste. Hot pepper will provide the necessary pungency.

Ingredients:

eggplant - 1 kg;
onions - 200 g;
carrots - 200 g;
garlic - 8 cloves;
hot pepper - 1 pc.;
vinegar - 50 ml;
sugar - 8 tsp;
oil - 75 ml;
coriander - 1 tsp;
salt - 1 tsp

Preparation

Fry onions and carrots.
Add garlic, spices, sugar.
Squeeze the blue ones, simmer for 20 minutes.
Mix with vegetables, add vinegar.
Simmer for another 10 minutes, roll up.

Eggplant perfectly reveals the subtleties of taste in combination with other vegetables. A popular recipe is in Korean, more often they are stuffed with carrots. For this treat, small fruits are needed, they are boiled whole, but no longer than 10 minutes, otherwise they will fall apart. Then they are put under the press.

Ingredients:

eggplant - 12 pcs.;
onions - 4 pcs.;
carrots - 3 pcs.;
garlic - 2 heads;
oil - 0.5 tbsp.;
salt - 1 tsp;
vinegar - 0.5 tbsp.;
bay leaf - 2 pcs.;
peppercorns - 4 pcs .:
water - 1 tbsp.

Preparation

Fry onions and carrots with garlic.
Squeeze the eggplants, cut in half, fill with frying.
Tamp it into a container.
Boil water, add spices, dressing.
Pour vegetables, roll up.

Connoisseurs of hot dishes will love Korean style. Vegetables are cut into thin cubes, for this the fruit is divided in half lengthwise, and then chopped. If the blue ones are long, they are still divided across into 2 parts. Fermentation also adds spice to the dish, so vegetables must be marinated for at least 5 hours.

Ingredients:

eggplant - 2 kg;
sweet pepper - 500 g;
onions - 500 g;
carrots - 500 g;
salt - 1 tbsp. l .;
sugar - 7-8 tbsp. l .;
garlic - 8 cloves;
ground black pepper - 1 tsp;
coriander - 2 tsp;
ground red pepper - 2 tsp;
oil - 100 ml;
vinegar 9% - 100 ml.

Preparation

Mix onions, peppers, carrots.
Season with sugar, butter, spices.
Cover with foil for 5 hours.
Squeeze the eggplants, bake for 15 minutes.
Mix with vegetables.
Organize into banks.
Pasteurize for 20 minutes, roll up.

For a change, you can try the Korean style eggplant recipe with zucchini. Zucchini goes well with all vegetables, absorbs taste and aroma, it turns out a light and piquant snack, which is also suitable for festive table... The amount of garlic and chili can be varied.

Ingredients:

eggplant and zucchini - 3 kg;
carrots - 500 g;
onions - 500 g;
garlic - 1 head;
seasoning for Korean carrots - 2 tsp;
sugar - 1 tbsp.;
oil - 1 tbsp.;
vinegar 9% - 150 ml;
salt - 2 tbsp. l.

Preparation

Chop the courgettes, carrots, onions and garlic.
Add spices, sugar, squeezed eggplant.
Pour in the oil and vinegar marinade.
Insist 30 minutes.
Arrange in jars, pasteurize for 15 minutes, roll up.

They are very tasty in Korean with the addition of cucumbers. Blue ones need to be cut into circles, add salt, set aside for a couple of hours to let the juice go. In order not to bother with frying, you can bake the rings in the oven for 20 minutes, until crusty. Some housewives also put tomatoes.

Ingredients: